Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Wednesday, April 11, 2012

lemon coconut cake

i've been on the lookout for the perfect lemon coconut cake for quite sometime. although i over-cooked this one just slightly, it was still oh-so-delicious and after i had shared with my family and in-laws, i had to throw the rest of it out so i wouldn't eat it all. strong will power has never really been my thing, you know. anyway, here's the deets:

adapted from betty crocker:

1 box of lemon cake mix
1 small box of lemon jello
4 eggs
2/3 c water
1/3 c canola oil
1 container fluffy white frosting
shredded coconut

preheat the oven to 350 degrees. mix first 5 ingredients together and pour into prepared pans. i used a 9 x 13 because i knew i didn't have time to mess with 2 rounds and then the stacking, ect. and let's be honest - i really suck at making cakes look beautiful unless they are left in their original baking pan. bake the cake/s for 30 minutes, give or take. when done let cool completely. slather with frosting and then liberally top with coconut. extra coconut for me, please!


only i think next time i make this i will toast the coconut. nothing better than toasted coconut!

Thursday, February 23, 2012

chocolate covered cherry cake balls

i've had several people ask for this recipe, so i thought i would share. don't you hate it when people  won't share great recipes? oh, it just drives me nuts. and let me just tell you - if you are one of those people, one day you will probably be making your secret recipe and then find yourself eating it all by your lonesomes. OR, on the other hand, maybe you will take your secret recipe to the bank and make millions off it. either way, you won't have any friends. no one likes secret recipes.
now, let me warn you: this recipe is delicious. so, if you eat like 20 cakeballs you can't blame me.

remember this recipe? it is amazing and is also travis' favorite cake, so i based this recipe off of that one. i had no idea how it would turn out and thank my lucky stars it worked out so in the very least i would have something to blog about. ha.

start with the above recipe. (i made two cakes, which made about 70 balls.) just make the cakes according to directions and let cool. do not make the topping.

after completely cooled, crumble the cake as much as possible in a large bowl. i bought chocolate frosting, but if you have a chocolate frosting recipe that you like, use it. I used one and a half containers for the two cakes. scoop out your frosting into the bowl and mix well with the cake crumbs. mixture should be really wet and have the consistency of really thick frosting.

once completely mixed, cover the bowl with plastic wrap and stick in the fridge for a few hours or overnight. once chilled, it will be thick enough to roll into balls. using a tablespoon, scoop out cake mix and roll into a ball. it is really messy, but i always say hands on is the best method!

after rolling each ball, place in a container (and you can stack on top of each other if you need to) and cover really well with plastic wrap and stick in the freezer. i didn't have time to make these from beginning to end, so i had to have them rest in the freezer overnight. i would imagine that if you wrap them well enough in the plastic wrap you could leave them in there for awhile. but don't quote me on that one.

and we're ready to dip! get some good melting chocolate: i like godiva melting chocolate best, but sometimes you just have to use the cheap stuff and it works great, too. get 2 regular chocolate almond bark and 1 white almond bark.

set an oven-safe or glass bowl over a pot of boiling water and set your chocolate in. remember not to get any moisture in the almond bark because it will get all funky on you. you can press down on the almond bark while it is melting and it will start to melt a little quicker and then just start stirring it around until it is a big bowl of chocolate heaven. and seriously, if it doesn't make you just want to take a bath in it - you've got problems. ;)

once it is melted, throw one ball in at a time. using a spoon (and professional people probably have a better method here, but whateves. we're lucky this even worked out, remember?!) gently push it around in the chocolate and spoon chocolate over it until it is well covered. then, scoop the ball up on the spoon and with a fork, ever so slight, push it onto wax paper - that you should already have laying on your counter. oops...i probably should have already told you that step.

do this as many times as it takes to get all the balls dipped. once they are all dipped, the very first ones should be starting to get hard. i lifted each one up by hand and just dipped the tops in the chocolate once more. i mean, technically at that point you can say they are hand double dipped - which makes you sound all fancy and like you know what you are doing.

after all the balls are dipped a second time, put a few blocks of the white almond bark into a gallon size ziploc and microwave for 45 seconds. it won't be completely melted yet, just take it out and mix it around in the bag with your hand, on the outside of the bag - don't be stupid, and then pop it back in for another 30 seconds. when it is ready, mix it up completely and then snip just the tiniest little corner off the bag with scissors and pour little stripes of white chocolate over each ball. really, i only do this part to camouflage my misshapen and deformed balls - and it really works. people don't even notice how weird they look. or maybe they do, but no one will tell you otherwise.

and we're done! you can let your cakeballs set out on the counter until serving time, or place them in a container and refrigerate or freeze. i like mine cold, so i always put them in the fridge.


and for those who were wondering: 

i did get my haircut! if i ever try to grow it out long again, someone stop me. but wait! are my glasses always crooked? 

Thursday, September 29, 2011

Seriously. No, Seriously .

i sat in the walmart checkout line and pretty much just drooled all over the place. i had picked up the new taste of home's fall baking magazine and when i opened it my eyes danced across this page. orange pumpkin cake it is called and after weeks of saying i was going to make it, i finally did and it was heaven in my mouth.

but first, let me just tell you about the fight that would have ensued if i would have spent the $12.99 taste of home was asking for this magazine. my husband would have been all "what the hell" and "save money save money save money" and i would have been all "but it is fall" and then he would shake his head at me and not talk to me for 2 hours, in which time i would come to my senses and remember all about the student loan debt we have up to our eyeballs and totally agree with him and then panic a little because what was i thinking?! we just want to get this crap paid off.

but that day was a good day and i remembered before i bought it and if memory serves me, we had a great night that night because of my good decision that he didn't even know about. (hi, honey.) and when i got home from the store i googled the recipe and what do you know? you don't have to spend $12.99 after all because every single recipe i wanted to try i just looked up and it is FREE on the internets. what a novel idea, yes?

so as i gathered all the ingredients yet another novel idea came to me: this cake would be even better as a cupcake. so i found pumpkin orange cupcake liners and invited one of my besties over and we made good cupcakes over good laughs over funny emails, watched a few inspiring videos, and filled up on cake.

it was a good day.

and then my kids came home and devoured them without even the slightest appreciation that these were orange pumpkin cupcakes with fancy pumpkin spice cream cheese frosting. cupcakes they were appreciative of, but yeah. i'm thinking the boys will probably never apprieciate the fall and fall baking like i do. it's a woman thing, yes? and i am glad they ate them so i didn't. seriously. i could have.

*here is the recipe. and as a bonus: the cupcakes are even better refrigerated overnight.

seriously. they are awesome.

Friday, June 3, 2011

Seeing Red.

photo from here

for those who read my last post: wow. i've discovered the cure for depression: become so insanely busy you don't have time to be down. it works! and i think it had to do with the rain anyway. i always forget about that. When the sun doesn't come out, i get all weird. thanks for the nice comments, anyway.

i've kept up running 4 days a week for the last 3 weeks. only, i am pretty slow and wimpy. i even have to move to the beats of the devil (gaga and eminem and pop music in general. have you listened to that stuff lately? it's full of sex and...that's about it.) to keep me going.

my sub-division has stop signs every quarter mile or so, so that is my motivation. "if i can just make it to the stop sign..." and then i do and move on to the next one and the next one until i'm home. this morning, i even thought about breaking out in song and dance (catchy tune) so i wouldn't stop, but then this dog came out of nowhere and i started going through all my mental files on survival tactics. i was positioned to kick that effer right in the snout, but it's owner came out and i just ran on by like i wasn't really scared.

but then around the corner, the cutest little bulldog came wiggling over and since i lllloooovvvveeee bulldogs, i had to stop and pet her. she was  a little squatty thing named macy. (not to be confused with my beautiful completely-not-squatty sister in law, macy) and i fell in love instantly, only i want a boy bulldog named kingston (not to be confused with rockstar diaries' kingsley. hello! i wanted a bully named kingston long before i started reading that blog. i even contemplated naming one of my kids kingston before realizing how stupid that might be. sorry if your kid is named kingston).

okay, so i digressed there. anyway, the stop signs help. and you know what else helps?

chocolate oat bars.

actually, that is what is keeping me fat. but, here is the recipe anyway...

2 sticks of butter
1/2 c. brown sugar
1 tsp. vanilla
3 c. of rolled oats
1 c. chocolate chips
1/2 c. peanut butter

melt the butter over medium heat and add the brown sugar and vanilla. mix well and add the oats. mix until well combined. Pour half of the mixture into a 9 x 9 and press into dish with a spoon or fork. in another pan melt the chocolate chips with the peanut butter over LOW HEAT (i cannot believe the amount of people who burn up their chocolate by melting it with high heat...including me.) once melted completely pour over pressed down oats and spread evenly. top with remaining oat mixture. pop into the fridge (or freezer if you are in a hurry) until set and eat those babies up!

they kind of taste like the regular no-bake cookies, but better. sorry for the low-quality picture. it's from my cell BEcause my camera is having issues. time to get a new one? travis, are you reading this? for a pocket-style camera, i'm digging this one. **I've since replace the picture.

Wednesday, April 6, 2011

A Fancy Looking Milkshake.

I made these green milkshake things as a fun little treat for St. Patrick's Day.
But, my thoughts have drifted to this little minty concoction several times since then, so I'm declaring that these would be good any day of the year.

I never measure milkshake ingredients so bear with me, here.

Vanilla ice cream
peppermint extract
green food coloring
cool whip
hot fudge sauce

I blended the ice cream and milk together until I got the consistency that I wanted, poured a little peppermint extract (not to much!) and a few drops of green food coloring into the blender and topped it off with cool whip and hot fudge sauce.


Monday, March 14, 2011

Maybe I'll Just Make These Every Day.

Last week I was sitting in the library with the kiddos when everyone had to pee at the same time. Even though I complained (because I didn't want to get up) I was happy to take them all at once because parents of multiple children might know what I'll take one, then come back to another that suddenly has to go, then another...and so on.

It can be quite exhausting.

So we made our way to the bathroom in the library and endured the usual yelling- because-it-echos and turning out the lights because a certain 3-year-old thinks its funny and then running out on me while I'm using the bathroom. Have I mentioned how awesome it is to be the mother of 3 rowdy boys ages 6, 5, and 3? It's awesome. (It actually really is...)

On the way back, I was drawn to an over-sized book on the "New Material" shelf that had the word CAKE written across its front in big letters. Hello! I love cake. This book was meant for my eyes to see first, before anyone else, and then for me to take into the children's library and drool over all the pictures while my kids battle each other with giant cardboard bricks.

The book is called A World of Cake, and features popular cake recipes from, well, across the world. I am not really a fan of foreign desserts, though. Most likely because of all the sugar and partially hydrogenated corn syrup and all the other yucky stuff that we put in our foods here in the States. All that yucky stuff = amazing tasting desserts, right? Not to mention portion sizes. If you are going to eat chocolate cake, it should be a lot of it at once, right?

The N. American section of the book is really why I ended up checking it out. It has the easiest recipe for...Funnel Cakes, carnival style. And if there is one thing to know about me it is the infinity I have for food in gross places. Like a carnival, especially the carnival. Or a bowling alley. Or hole-in-the-wall diners that you may or may not be afraid to use their bathroom. Or the Waffle House.

But, who knew the funnel cake recipe was so easy? I should have been making these for years by now, but last week was my first time and it was everything I hoped. In fact, I couldn't stop eating it. And it even has variations, like the Mexican funnel cake full of diced apples with cinnamon and sugar.

I am totally game for that.

The funnel cakes I made were as good as the ones you can get at any carnival across the Mid-West in the middle of July, but there was no ambiance that came with it like the  bright neon lights, the smell of lemon rinds (no doubt from lemonade shake-ups!) and greasy carnies...only the flicker of my kitchen neon above the sink and maybe a greasy kid or two. I'm not sure which is better. :)

Anyway, here's the recipe.

2 1/2 c. all-purpose flour
1/4 c. sugar
2 t. baking powder
1/2 t. salt
2 eggs
1 1/2 c. milk
1 t. vanilla
3 c. vegetable or canola oil

First, combine the dry ingredients in a small bowl. In a seperate bowl, beat the eggs, milk, and vanilla until frothy. Gradually add the combined dry ingredients until all is well blended.

Meanwhile, in a heavy bottom pot heat the oil over medium heat until ready. You can test the temperature by adding just a small amount of batter into the oil. When it browns, your oil is ready.

I didn't put two and two together and realize I needed a funnel for this recipe. Since I didn't have one, I just poured my batter into a ziplock bag and cut the tip of one side. It worked perfectly, but if you have a cooking funnel you should use it. But who has a cooking funnel?

 Gently let the batter pour into the hot oil, pouring from the center outward, to create kind of a swirling pattern. When the bottom of the cake is just browned, gently flip over to other side. When golden on both sides, use tongs to remove the cake from the pot onto a paper towel-lined paper plate.

While still hot, sprinkle powdered sugar or cinnamon-sugar over the cake. The book also suggests whip cream and strawberries. Yum.

The Mexican funnel cake calls for chopped apples added to the batter before frying and then following the rest of the directions above, and then sprinkling cinnamon-sugar on top. Double yum.

Did I just make your day?!
Your welcome.

Tuesday, February 22, 2011

A 7 1/2 Month Belly Shot: I Am Huge.

But first, I have to share a recipe with you that I made over the weekend. I made it for a potluck and didn't get pictures before. And after....well, there were only crumbs left in the bottom of the pan with requests from nearly everyone for the recipe.

One of my friends in Florida, Shara, who now lives in Idaho, brought this over to my house like 4 years ago. I begged her for the recipe and she gave it to me (a year later)...and I never made it. I have thought about it alot over the last 4 years and more recently because I have this weird obsession right now with jello...and you already know about my love of cool whip. It made total sense that NOW was the time to make it. So, I did and it was awesome. I should never have waited so long!

Peach Jello Dessert

3 oz. box of peach jello
1 c. sugar
2 T. cornstarch
1 3/4 c. water

Bring all ingredients to a boil in saucepan until thick. And just a tip about cornstarch, it will not mix well into the liquid if it is warm. Add the cornstarch at the beginning and whisk until blended. Once thickened, pour into a bowl or dish and refrigerate until it just starts to gel up. And FYI, mine didn't get very thick.

While it is gelling, make a graham cracker crust bottom. I just bought already-crushed-up graham crackers crumbs, which are fabulous, but you have to add a little sugar. Store bought grahams are good too, though. Either way, add a little melted butter (and sugar if you need too) and press into the bottom of a 9 x 13 dish. Set aside.

Next, you'll need...

12 oz. tub of cool whip (YEAH!)
11oz. cream cheese
4 T. Powdered Sugar

You'll want the cream cheese to be room temp for easy mixing. Mix all ingredients with a high-powered mixer and let it go. I left my mixer running for a good 10 minutes just to make sure it was all blended nicely. But, a hand mixer will work,'ll just have to sit there for awhile.

Once your cream cheese, powdered sugar, and cool whip is all mixed together, you can add a layer of it on top the graham cracker crust bottom. Careful! It can be tricky because the crumbs want to come off the bottom. Just make sure you use a good spatula or an icing spreader. Keep the extra mixture on the counter for the top layer of the dessert...and leave it at room temp for easiest spreading. And no, cream cheese and cool whip won't go bad in just one hour sitting on the counter, contrary to what my argumentative lawyer husband thinks.

Finally, you'll need....

4 c. of peaches

The original recipe called for fresh peaches, but I used canned. 3 cans to be exact. But fresh peaches would rock. Dice them up very fine and add them to your almost set peach jello cooling in the fridge. Once mixed together, you can spread that mixture on top of the cream cheese layer. Now, put your almost-finished-dessert in the fridge to set completely, about an hour. Once the jello is firm, pull it out and carefully add the second cream cheese layer. Sprinkle the top with a few graham cracker crumbles just for looks.

Wow. I just made that dessert seem waaaaaay hard. It wasn't, though, I promise. And you can even use different flavors of jello and fruit. Next time, I am going to use strawberry jello with sliced strawberries. Yum. But, there is potential in every flavor and holy moly there are a lot of flavors of jello. I know, because in the last few weeks I have spent waaaaayyy to much time in the jello aisle trying to decide what flavors to buy. Ooooh. How about pineapple with pineapple? A little pina colada flavored dessert? I feel an experiment coming on!

And now...a story about my bump.

There is a woman at church who is due in 2 weeks. The difference between her and I? At LEAST 10 cm of circumference. She looks like she is about 6 months pregnant. I, however, am starting to look like a beached whale. Oh, and let's not forget that I have 2 months to go. It is not fair. I get compliments, though, from friends and strangers alike that I make a very beautiful pregnant woman. I am hoping that they wouldn't just say that, right? And I don't get compliments like that when I am not pregnant, so I'm running with it.

For your (and posterity's) viewing pleasure:

(Oops! After eliminating my red eyes, I also eliminated some of my skin color around my glasses! I had to go B & W to camouflage my mistake.)

Thursday, August 19, 2010

A Peachy Crumble

This was just what I needed. Actually, I'm lying. With two! sticks of butter and two! cups of sugar, it is most definitely not what what I or anyone else needs. But, it was so good. Seriously--like the best ever.

I had a ton of peaches siting on the window sill trying not to go bad, but we just couldn't eat them all. I jumped on Foodbuzz and found this recipe on the blog The Brown Eyed Baker.

I stayed true to the recipe for the most part, but added more cinnamon. And it is clear that the crumble part of the recipe would be good with any kind of filling: blueberries, blackberries, or pumpkin. I can't wait to make it with pumpkin!

Here's the recipe. If you try it, let me know about it. How'd you like it?

And check out Foodbuzz, too. Lots of great recipes and foodie blogs. While you're there, click on Project Food Blog and check out my contestant profile. I'm entered in a contest that will start in September...I'm going to need votes, so hopefully you all will get click-happy.

And in case you didn't read my facebook status this morning....I spilled O.J. off the top shelf in the fridge. Jackson spilled a whole bowl of cereal on the table, which leaked over the edge into the floor, and Bryce got into my laundry detergent and powder is all over the basement floor. Feel bad for me?  .....please?

Thursday, August 5, 2010

The Reason I'm in Love with PW.

Blackberry Cheesecake.

It was so freaking good.

But, it isn't my recipe. It belongs to the Pioneer Woman.

Thank goodness she shares.

Sunday, July 18, 2010

Flop to Hot...Fresh Blackberry Cobbler.


So I have this cobbler recipe that I can never get right. Ahem...couldn't ever get right.

It's really very simple. 1 cup milk, 1 cup sugar, 1 cup self-rising flour, 1 stick of butter, and 1 cup of fresh blackberries. (And I add just a sprinkle of cinnamon over the top before putting it in the oven.)

I high-lighted the self-rising flour because that is the part I always screw up. As you can see in the first picture.....all-purpose flour doesn't rise by itself.

The second picture shows the kind of pan I was using was not working, either. It was very thin. (And I left it in the oven too long.) It is a 9 x 13 stoneware, and I was just informed this week that this recipe does best in a regular size loaf pan!  Who knew? It was my official Aha! moment.

Finally, this time I got it right. Finally! Right flour, right pan, right time in the oven.

Here's the recipe.

Preheat oven to 350 degrees. Melt 1 stick of butter in a regular size loaf pan. Mix together milk, flour, and sugar and pour into pan over the melted butter. Drop a handful (or more) of fresh blackberries (or really any kind of fruit you want) over the top. I add just a sprinkle of cinnamon, too. Let bake until browned on top, about 30 minutes.

And it was so good.

A little tip for you: If you have a recipe that calls for self-rising flour and you find that you are out, do this. Take one cup of all-purpose flour. Discard 2 tsp. of flour out of that one cup. Add 1 1/2 tsp. baking powder and 1/2 tsp. salt. Now you have flour that will work. It will rise and you will have a beautiful cobbler! You're welcome.

And....this blog was selected to be featured in the foodbuzz blog roll! Check it out in the right side-bar.

Sunday, July 11, 2010

Chocolate Covered Cherry Cake

Let me start out by saying: I don't like chocolate-covered cherries.
Really. But this cake is SO GOOD.

Let's begin:

1 devil's food cake mix
1 21 oz. can of cherry pie filling
1 t. of almond extract****
2 large eggs

Whip the eggs with a fork and add cake mix, filling, and almond extract. I starred the extract because this is really the most important ingredient. I have made this cake without the extract and it did not taste the same. It's vital! Stir the mix well, it will be stiff. Spread in a 9 x 13 pan and cook for 30 minutes at 350.

And here's the best part: The Topping.

5 T. butter
1/2 c. milk
6 oz. chocolate chips (half the bag)

Melt the butter in a heavy bottom pan. Stir in milk and chocolate chips and stir constantly until melted. Pour over cake while it's still hot.

You can let it set for a few hours, and it's great.
But I prefer to eat it right out of the oven with a scoop of vanilla.


Saturday, June 12, 2010

A Suggestion.

Two months ago I went on a girls only trip to Indy for the weekend. One of the highlights of the trip was the Godiva Chocolate Store at Circle Center Mall. All of us bought various chocolates that were amazing, but the best 9.00 I ever spent (EVER) was on 
3 giant dark covered strawberries. So worth it. While the ones pictured above aren't Godiva (although you can buy a block of Godiva melting chocolate at Sam's), they were still awesome and I made them with the boys so they were even more fun to eat. I keep chocolate Almond Bark in my pantry, so when the fancy hits, all I have to do is grab some strawberries, which are in season right now, so there are sales on them at every grocery store. Even better is supporting the local farmers and going to the nearest U-Pick place. We make chocolate covered blueberries and apples, too, which are just awesome. You just can't beat something that is covered in chocolate, right? Make them today!

Tuesday, April 27, 2010

Chocolate-Covered Smoothie

This one is a chocolate-covered blueberry smoothie, but the possibilities are endless.
Another night we did chocolate-covered strawberry and I have my taste-buds set on a chocolate-covered banana one very soon.

It's all very simple:
A few scoops of vanilla frozen yogurt, frozen fruit, a little milk, and chocolate syrupIn a blender, of course.  Oh, and throw in some dark chocolate chips at the end and pulse just a few seconds for a little crunch. You know, Starbuck's Java Chip Frap style. (In the case of a banana smoothie, I would probably use a fresh banana and some crushed ice along with the other ingredients.)  

Share your own concoctions, please!

Thursday, September 24, 2009

Homemade Chocolate Pudding

I made this pudding recipe from the book Family Feasts for $75 dollars a week by Mary Ostyn. It's a great book and I really like some of the recipes, but for some reason I just can't figure out how she could only spend $75 on a family of four using some of the recipes she includes. Nearly all of them have meat, fish, or shrimp in them--a big part of the grocery bill. Anyway, her book also includes wonderful little homemade recipes like this one. This pudding is awesome--way better than the box kind.

1/4 c. cornstarch

2 c. milk

1/3 c. sugar

1/8 t. salt

1/4 c. coco powder

1 t. vanilla

1 T. butter

Combine sugar, cornstarch, salt, and coco powder in a medium size sauce pan. Whisk 1 c. milk, stirring until smooth. Whisk in remaining cup of milk until well combined. Cook over medium heat, stirring constantly and gently, until mixture begins to thicken. Reduce heat to low and continue to cook 2 to 3 more minutes, stirring gently.

Remove from feat and add vanilla and butter, stirring until melted. Pour pudding into bowl or individual serving dishes. Cover with plastic wrap, laying the plastic on top of the pudding to keep a skin from developing. Chill until cool--about 1 hour.

Wednesday, September 9, 2009

Chocolate Cheese Ball

just make it.

8 oz. cream cheese,softened
1/2 c. butter, softened
1 c. powdered sugar
3 T. brown sugar
1/4 t. vanilla
1 c. mini-chocolate chips
1 1/2 T. coco powder
3/4 c. chopped pecans

Beat cream cheese and butter until smooth. I did this in my Kitchenaid and left it on for a few minutes. It was a whipped consistency, which I think helped in the texture of the finished cheese ball, just beat it really well if you don't have a high-powdered mixer. Mix in both sugars, coco, vanilla, and chocolate chips. Cover and chill for 2 hours in the fridge. After 2 hours, shape into ball and roll in pecans. Cover and chill for 1 hour more. Serve with graham crackers.

you. are. welcome!

Wednesday, January 28, 2009

Leftover Tortillas = Yummy Treat

Coat any leftover tortillas with melted butter on both sides. Sprinkle generously with sugar and cinnamon on both sides as well. Bake at 400 until slightly bubbly, 5-10 minutes. Watch carefully, though. They don't taste good even if they are slightly burned. You want them to be crispy, though.
Top off with carmel sauce. I use Carmel Sundae Syrup from Smuckers. Yum.

Monday, December 22, 2008

Chocolate Covered Carmel Popcorn

Now this is something extraordinary. It's a copycat recipe of the popcorn those good ol' boy scouts sell around the holidays. Not to take any revenue away from the boy scouts, but I personally don't know I created my own delicious, mouth-watering, give-me-more, treat.

3 qt. of popped popcorn
1/2 c. butter
1/4 c. light corn syrup
1 c. packed light brown sugar
1/2 t. baking soda
1/2 block Chocolate Almond Bark

Place completely cooled popcorn in a large bowl. Melt butter in large pan. Add sugar and light corn syrup. Bring to a boil while stirring constantly for 5 minutes. Remove from heat and add baking soda and continue to stir. Pour over popcorn and stir until coated evenly. Spread popcorn in a 9 X 13 glass baking dish and bake at 200 for 1 hour, stirring every 10-15 minutes.

Let cool completely. Melt almond bark in pan and pour over popcorn. Stir to coat evenly and refrigerate until chocolate hardens. Store in sealed container for 1 week, refrigerated for 2.

This is what I'll be working on for the next two days....Merry Christmas!

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